| Original language | English |
|---|---|
| Title of host publication | Gums and stabilizers for the food industry |
| Editors | G.O. Phillips, P.A. Williams, D.J. Wedlock |
| Pages | 323-336 |
| Publication status | Published - 1988 |
The role of proteins in the stabilization of emulsions.
P. Walstra
Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic